Homemade English muffins are soft on the inside, lightly crisp on the outside, and full of rich, nutty flavor you just can’t get from store-bought. Using fresh milled flour brings a wholesome goodness to every bite, making your morning toast or breakfast sandwich feel both nourishing and special.
Mill the flour. Mill your wheat berries on a fine setting to yield 380g flour. Use immediately for best texture and hydration.
Make the dough. In a large bowl, combine milk, honey, and yeast. Stir briefly. Add fresh milled flour, salt. Mix until rough dough forms. Cover and rest 20-30 minutes to fully hydrate the fresh milled flour. Knead by hand for 4-5 minutes (or with stand mixer on low) until smooth and elastic.
First rise. Place dough in a lightly greased bowl, cover, and let rise at 70–75°F for 60–90 minutes, or until puffy and nearly doubled.
Shape the muffins. Turn dough onto a lightly floured surface. Gently press to ½-inch thickness. Cut with a 3-inch biscuit cutter. Place on a parchment-lined baking sheet dusted with cornmeal. Sprinkle tops lightly with more cornmeal. Cover and rest 30–45 minutes. They won’t rise much, this is normal.
Cook the muffins. Preheat a skillet over low heat. Cook muffins (covered) for 4–5 minutes per side, low and slow. Internal temperature should reach ~200°F. Cool completely before slicing with a fork.
Notes for Fresh Milled English Muffins made with yeast
If the dough feels tight, add 1–2 tbsp milk during kneading
Low heat + covered skillet is key for fluffy interiors
Yeast version is softer and milder than sourdough, perfect for kids or sandwiches
Serving Fresh Milled English muffins made with yeast
These English muffins are best served straight out of the skillet and slathered in butter and homemade strawberry jam. They’re the perfect breakfast or afternoon pick-me-up!
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380gfresh-milled hard white wheat flourabout 3½ cups
290gmilk1¼ cups
20ghoney1 Tbsp
6gfine sea salt1 tsp
2tspinstant yeast
40gcornmeal¼ cup, for sprinkling
Instructions
Mill the flour. Mill your wheat berries to yield 380g flour
In a large bowl, combine milk, honey, and yeast. Stir briefly. Add fresh milled flour, salt. Mix until rough dough forms. Cover and rest 20-30 minutes to fully hydrate the fresh milled flour. Knead by hand for 4-5 minutes (or with stand mixer on low) until smooth and elastic.
First rise. Place dough in a lightly greased bowl, cover, and let rise at 70–75°F for 60 minutes, or until puffy and nearly doubled.
Shape the muffins. Turn dough onto a lightly floured surface. Gently press to ½-inch thickness. Cut with a 3-inch biscuit cutter. Place on a parchment-lined baking sheet dusted with cornmeal. Sprinkle tops lightly with more cornmeal. Cover and rest 30–45 minutes. They won’t rise much, this is normal.
Cook the muffins. Preheat a skillet over low heat. Cook muffins (covered) for 4–5 minutes per side, low and slow. Internal temperature should reach ~200°F. Cool completely before slicing with a fork.
Notes
If the dough feels tight, add 1–2 tbsp milk during kneading
Low heat + covered skillet is key for fluffy interiors
Yeast version is softer and milder than sourdough, perfect for kids or sandwiches
